- Posted February 2, 2013 by
This iReport is part of an assignment:
Share your heirloom recipes
Seared Sea Scallops with Corn Puree, Pulled Ham Hock
3 U 10 Scallops
2 Piece Double Smoked Bacon
1/2 Cup 30% cream
1/4 Cup Butter
3oz Ham Mock
1/2 Canola Oil
First of all you want to clean your scallops, clean the tentacle that is attached to the scallop and make sure you dry them with a paper towel very well. (this will help giving the scallop a nice colour).
Heat a frying pan and sauté your shallot and sweat off with corn, Add cream and puree. Set aside.
Pre Heat a frying pan with oil and when steaming hot add your scallops. Only flip 1 time. Once you flip add the other 1 tablespoon of butter. This will give the rich flavour and brown the scallops to give a great colour.
Boil your hamb hock in water to cook threw, Once boiled pull the meat off the bone.
When searing your scallops make sure they are nice and dry and be sure to be careful when placing in the hot oil, Make cause a burn if the oil splashes. Watch video recipes online .